Chicken Saltimbocca

Name: Chicken Saltimbocca
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 1/2 cup, unbleached all-purpose flour; , Ground black pepper; 8 , thin-cut, boneless, skinless chicken cutlets (about 2 pounds), trimmed of ragged edges as necessary (see note); 1 tablespoon, minced fresh sage leaves, plus 8 large leaves (optional); 8 thin slices, prosciutto, cut into 5- to 6-inch-long pieces to match chicken (about 3 ounces); 4 tablespoons, olive oil; 1 1/4 cups, dry vermouth or white wine; 2 teaspoons, juice from 1 lemon; 4 tablespoons, unsalted butter, cut into 4 pieces and chilled; 1 tablespoon, minced fresh parsley leaves; , Table salt

Main Courses
Europe
Italian
Poultry
Chicken
Weeknight

Appears in Cook's Illustrated March/April 2008, America's Test Kitchen TV

Adaptations of this Italian classic smother it in breading, stuffing, and cheese. We wanted a dish that would give the chicken, prosciutto, and sage their due.

SERVES 4

TIME 50 minutes

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